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Zucchini-Bluebery Bread/muffins

Source of Recipe


Maggie Viken



List of Ingredients



• 3 lrg. eggs
  
• 1 C. vegetable oil
  
• 3 tsp. pure vanilla
  
• 2 C. zucchini, grated and squeezed
  
• 2 C. sugar
  
• 3 C. all-purpose flour, unbleached
  
• 3 tsp. cinnamon, ground
  
• 1/2 tsp. nutmeg, ground
  
• 1/2 tsp. cloves, ground
  
• 1 tsp. baking soda
  
• 1/2 tsp. baking powder
  
• 1 tsp. sea salt
  
• 1 C. pecans, chopped
  
• 1 1/2 C. fresh blueberries
  






Instructions



1. Mix together eggs, oil and vanilla. Add zucchini and sugar. Sift together dry ingredients and mix into wet, stirring just until moistened. Gently stir in blueberries and nuts. Pour into either 2 greased and floured loaf pans or make into muffins using muffin papers. Bake at 350 degrees F. until loaves/muffins pick test done. Cool completely.